Berry Lemon Spiked Seltzer - Meg's Escapades

Berry Lemon Spiked Seltzer

Spiked seltzers are all the rage lately and for good reason – they are so hydrating, delicious, and the perfect summer drink! This refreshing seltzer is a must for the hot summer weather, it’s my take on a White Claw or Truly.

Berry Lemon Spiked Seltzer

Spiked seltzers are all the rage lately and for good reason – they are so hydrating, delicious, and the perfect summer drink! This refreshing seltzer is a must for the hot summer weather, it’s my take on a White Claw or Truly. I already know what i’ll be making and sippin’ on all summer long and I couldn’t be more excited about it!

Berry Lemon Spiked Seltzer

Ingredients

2 ounces vodka
3 ounces lemonade
sparkling water
sliced strawberries
blueberries
lemon slices, for garnish

Instructions

Add a few strawberry slices and blueberries to the bottom of glass. Using a cocktail muddler, gently muddle the berries
Add vodka and lemonade
Place desired amount of ice into glass and top off with sparkling water. Garnish with extra strawberry slices, blueberries, and a lemon slice

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Hi I’m Meg!

Food and family are my passions and I love to connect people together around a good meal!

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CHOCOLATE LOVERS SERIES Part 9: S’mores Popcorn

CHOCOLATE LOVERS SERIES Part 9: S’mores Popcorn 🍿🍫 This snack is LOADED with melted chocolate, crushed graham crackers, mini marshmallows, and chocolate chips…a chocolate lover’s dream!

Comment “RECIPE” and I’ll send you a DM or see FULL RECIPE BELOW

INGREDIENTS:

7 cups pre-popped plain popcorn
1 cup semi-sweet chocolate chips (melted)
1/4 cup mini chocolate chips
1/4 cup mallow bits (or mini marshmallows)
2 crushed graham crackers
Pinch of salt

INSTRUCTIONS:
Melt the chocolate chips in 30-second intervals until smooth
Drizzle over the popcorn and toss to coat
Sprinkle in the mini chocolate chips, mallow bits, crushed graham crackers, and salt
Spread it on a baking sheet and let the chocolate harden
Break apart and devour!
 Tag and share with a fellow chocolate lover who NEEDS this! 💛

#chocolate #smores #smorespopcorn #popcorn #movienights #easydessert #nobakedessert #partysnacks

CHOCOLATE LOVERS SERIES Part 8: Reese’s Chocolat

CHOCOLATE LOVERS SERIES Part 8: Reese’s Chocolate Bark 🍫🥜

If you’re a chocolate + peanut butter fan, this bark is about to be your new obsession! Three kinds of melty chocolate, swirled with creamy peanut butter, and topped with chunks of mini Reese’s—pure bliss in every bite!

Comment “recipe” and I’ll send you a DM! OR SEE recipe BELOW 👇🏼

INGREDIENTS: 1 bittersweet chocolate bar 1 semi-sweet chocolate bar 1 white chocolate bar 2 tbsp peanut butter 10 mini Reese’s, chopped

INSTRUCTIONS:
Preheat oven to 175°F. Line a baking sheet with parchment paper and place each chocolate bar next to each other. Bake for 10-12 minutes or until melted 
Heat peanut butter for 10 seconds to make it drizzle
 Swirl the melted chocolate, drizzle peanut butter on top, and sprinkle with chopped Reese’s
 Let it set until hardened, then break into pieces & enjoy!

Please LIKE, SAVE, and FOLLOW @megsescapades for more easy recipes! ✨

#chocolate #peanutbutter #chocolatepeanutbutter #easyrecipe #nobake #homemadetreats #dessert #chocolatebark

TODAY’S MY BIRTHDAY & THE LAUNCH OF MY BRAND NEW

CHOCOLATE LOVERS SERIES Part 7: S’MORES BARS 🍫 These gooey, melt-in-your-mouth S’mores Bars have been a favorite of mine for over 8 years, and they never disappoint! With layers of rich, buttery graham cracker dough, gooey marshmallows, and melty chocolate chunks, this is the treat!

SAVE FOR FULL RECIPE 👇🏼

INGREDIENTS:
2 cups all-purpose flour
10 graham crackers, finely crushed into crumbs
1 tsp baking powder
1 cup salted butter, at room temperature
1 1/2 cups light brown sugar
2 large eggs
1 tsp vanilla extract
1 - 10 ounce bag of mini marshmallows
1 - 10 ounce bag semi-sweet chocolate chunks

INSTRUCTIONS:
Preheat the oven to 350°F. In a large bowl, add the flour, graham cracker crumbs, baking powder, and salt. Whisk together and set aside

In the bowl of a stand mixer, add the butter and brown sugar. Cream together until light and fluffy, about 3 minutes. Add in one egg at a time, making sure to fully incorporate each before adding the next. Add the vanilla extract and mix until just incorporated. Scrape down the sides of the bowl to ensure everything is mixed well

Turn mixer back on to medium speed and mix for another 15–30 seconds, ensuring the dough is fully combined. Reduce the speed to low and slowly add the dry ingredient mixture. Mix until just incorporated

Line a 9x13 baking pan with parchment paper, then grease the parchment paper with the residual butter from the butter wrappers. Press 3/4 of the cookie dough into the bottom of the pan, smoothing it out until flat

Sprinkle the chocolate chunks evenly over the dough, then layer the mini marshmallows on top. Dollop the remaining 1/4 of the cookie dough all over the marshmallows, leaving some of the marshmallows and chocolate visible on top

Bake for 30-35 minutes, or until the marshmallows and cookie dough are golden brown. Remove from the oven and let cool on a wire rack. Once completely cooled, trim any crispy edges from the sides of the bars (if desired) and cut into square-shaped bars

Please LIKE, SAVE, and FOLLOW @megsescapades for more easy recipes! ✨

#smoresbar #smores #easydessert #cookiebars #dessert #easyrecipe

CHOCOLATE LOVERS SERIES Part 6: Muffin Tin Raspber

CHOCOLATE LOVERS SERIES Part 6: Muffin Tin Raspberry Lava Cakes 🍫❤️

These gooey, chocolate lava cakes with a sweet raspberry center are so easy to make, and perfect for baking up a batch to share with friends or family! This recipe makes 9 individual lava cakes!

INGREDIENTS:
*Yields 9 lava cakes
10 ounces dark chocolate chips
2 sticks salted butter + extra for greasing the muffin tin
4 eggs, room temperature
4 egg yolks, room temperature
1 tsp pure vanilla extract
1/2 cup flour
1 1/4 cups powdered sugar
1/4 cup raspberry preserves
Cocoa powder (for dusting the muffin tin)

INSTRUCTIONS:
Preheat the oven to 425°F

In a large bowl, combine dark chocolate chips and 2 sticks of butter (cut into cubes). Heat the mixture in the microwave on high for 1 minute. Stir, then heat in 30-second intervals, mixing between each, until the chocolate is fully melted

In a small bowl, whisk together 4 whole eggs, 4 egg yolks, and vanilla extract. Allow the melted chocolate to cool slightly before adding the egg mixture to prevent the eggs from scrambling. Stir until well combined. Sift the flour and powdered sugar into the chocolate mixture and stir until fully incorporated

Grease 9 muffin wells with butter, then dust each well with cocoa powder, tapping out the excess. Fill each muffin well halfway with the chocolate batter. Spoon about 1 teaspoon of raspberry preserves into the center of each, then top with the remaining chocolate batter to cover the preserves

Bake the lava cakes for 8-10 minutes, or until the edges are firm and the center has a slight jiggle. Let the cakes cool in the tin for about 2 minutes. Use a sharp knife or offset spatula to gently run along the edges of each cake to help release them from the muffin tin. Place a cookie sheet over the top of the muffin tin, then carefully flip the muffin tin upside down onto the cookie sheet. Gently lift the muffin tin off to release the lava cakes onto the sheet. Serve immediately with powdered sugar, whipped cream, and fresh raspberries

Please LIKE, SAVE, and FOLLOW @megsescapades for more easy recipes ✨

#lavacake #chocolate #easyrecipe #dessert #chocolatecake #raspberry #chocolatelavacake #raspberrylavacake